Prune Cake(No Sugar Cake)
A moist, flavorful prune cake with warm spices and crunchy pecans, perfect for dessert or teatime, appealing to those who enjoy rich, fruit-laden baked goods.
Ingredients
Instructions
- Mix all dry ingredients: flour, Splenda, soda, cinnamon, allspice, nutmeg, and salt.
- Add remaining ingredients: oil, buttermilk, cooked prunes, pecans, eggs, and vanilla; mix well until combined.
- Pour the batter into a greased Bundt pan.
- Bake at 350°F for 1 hour or until a knife inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor of your Prune Cake, consider adding a splash of orange juice or zest to the batter. If you prefer a different sweetener, you can substitute Splenda with erythritol or stevia, adjusting the quantity according to the sweetness level desired. For a richer texture, try using Greek yogurt in place of buttermilk. Always sift your flour to ensure a light and fluffy cake.
Serving Suggestions
Serve the Prune Cake warm or at room temperature, optionally dusted with powdered sugar for a touch of elegance. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful brunch option, consider serving it alongside a Breakfast Smoothie(Replacement For Breakfast) or a fresh fruit salad for a balanced meal.
Storage & Reheating
Store leftover Prune Cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm the whole cake in a preheated oven at 300°F for about 10 minutes to revive its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Cake(No Sugar Cake) contains roughly 1077 calories, with 9g protein, 80g carbohydrates, and 86g fat. It is an excellent source of dietary fiber (32% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and calcium. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh prunes instead of cooked ones?
Yes, you can use fresh prunes, but you may need to chop them finely and slightly increase the liquid in your batter to maintain moisture. Cooking the prunes beforehand helps to soften them and enhances their flavor, providing a richer taste in the final cake.
What can I substitute for pecans in this recipe?
If you have nut allergies or prefer a different flavor, you can substitute pecans with walnuts or almonds. For a nut-free version, consider using sunflower seeds or pumpkin seeds for added crunch without compromising the recipe.
How can I make this cake more festive for special occasions?
To make your Prune Cake more festive, consider adding a cream cheese frosting or a simple glaze made from powdered sugar and a little milk or orange juice. You can also decorate the top with candied orange peel or a sprinkle of cinnamon to enhance its visual appeal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).